Rating: 3.5 stars
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We recommend Pink Lady apples, which don't discolor as quickly as other apples, for this fondue. Use your favorite apple, or a combination of a few varieties; just toss the apple wedges with 2 teaspoons lemon juice to prevent browning. Kirsch, a type of cherry brandy, traditionally finishes cheese fondues, but you can substitute white wine.

Recipe by Cooking Light October 2002

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Credit: Karry Hosford

Recipe Summary test

Yield:
9 servings (serving size: 3 apple wedges and about 2 tablespoons fondue)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cheese, and nutmeg, tossing well.

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  • Rub cut sides of garlic on inside of a medium, heavy saucepan. Add broth and wine to pan; bring to a simmer over medium heat.

  • Add one-third cheese mixture to pan, stirring with a whisk until combined. Repeat procedure with remaining cheese mixture. Reduce heat to medium-low; cook 5 minutes or until smooth, stirring frequently.

  • Remove cheese mixture from heat; stir in kirsch. Pour mixture into a fondue pot. Keep warm over low flame. Serve with apple wedges.

Nutrition Facts

84 calories; calories from fat 32%; fat 3g; saturated fat 1.8g; mono fat 0.7g; poly fat 0.2g; protein 3.4g; carbohydrates 9.9g; fiber 1.3g; cholesterol 9mg; iron 0.3mg; sodium 80mg; calcium 101mg.
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